2 cups Skinner® Extra Wide Egg Noodles
4 each carrots, sliced diagonally
1 1/2 Tbsps olive oil, divided
1/2 tsp cumin seeds
1/2 tsp garlic clove, minced
1/4 tsp smoked paprika
1/8 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp white wine vinegar
2 Tbsps chopped fresh cilantro leaves

Cooking Directions:

1.  Place noodles in salad bowl. Place carrots in large skillet with ½ cup water. Bring to a boil. Cover; reduce heat to medium and cook 5 to 8 minutes, until carrots are tender, not mushy. Drain water and remove carrots; add to noodles in salad bowl. Heat 1 teaspoon olive oil in skillet. Add cumin and garlic and cook over low heat 1 minute or until aromatic. Don’t let garlic burn. 

2.  Spoon garlic and cumin into small bowl. Add paprika, red pepper flakes, salt, pepper, remaining 1 tablespoon oil and vinegar. Stir well. Pour over noodles and carrots. Toss gently but well.

3. Sprinkle on cilantro.